Spicy Kale Caesar Salad Recipe

Name: Spicy Kale Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fresno Pepper Hot Sauce; 1 tablespoon vegetable oil; 8 fresno bell peppers, chopped; 1 red bell pepper, seeded and chopped; 1/2 habanero pepper, chopped; 4 garlic cloves, chopped; 2 shallots, chopped; 1/3 cup cider vinegar; 2 tablespoons distilled white vinegar; 1 tablespoon kosher salt; Hot Sauce Croutons; 4 slices stale sourdough bread; extra-virgin olive oil, for drizzling; kosher salt; Dressing; 1 egg; 1 tablespoon Dijon mustard; 8 anchovies packed in oil, minced; 2 garlic cloves, minced; 1 lemon, zested and juiced; 1/4 - 1/2 cup extra-virgin olive oil; kosher salt and freshly cracked black pepper; For the salad; 2 bunches kale, center ribs removed, leaves torn; 1/2 cup freshly grated parmesan cheese

Servings: persons

Fresno Pepper Hot Sauce
1 tablespoon vegetable oil
8 fresno bell peppers, chopped
1 red bell pepper, seeded and chopped
1/2 habanero pepper, chopped
4 garlic cloves, chopped
2 shallots, chopped
1/3 cup cider vinegar
2 tablespoons distilled white vinegar
1 tablespoon kosher salt
Hot Sauce Croutons
4 slices stale sourdough bread
extra-virgin olive oil, for drizzling
kosher salt
Dressing
1 egg
1 tablespoon Dijon mustard
8 anchovies packed in oil, minced
2 garlic cloves, minced
1 lemon, zested and juiced
1/4 - 1/2 cup extra-virgin olive oil
kosher salt and freshly cracked black pepper
For the salad
2 bunches kale, center ribs removed, leaves torn
1/2 cup freshly grated parmesan cheese

1
Preheat the oven to 350 degrees F.
2
For the hot sauce:
3
Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
4
Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
5
For the croutons:
6
Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with olive oil and 2 tablespoons of the Fresno pepper hot sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons.
7
For the dressing:
8
Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell.
9
In a mini food processor (or you can do it by hand), add the egg yolk, mustard, anchovy, garlic and lemon zest. Blend together. With the processor running, slowly drip in the olive oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the hot sauce, and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like.
10
Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you're willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits!
11
*Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

2282

kcal

Calories

217

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Fresno Pepper Hot Sauce, 1 tablespoon vegetable oil, 8 fresno bell peppers, chopped, 1 red bell pepper, seeded and chopped, and more.

Yes, Spicy Kale Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Kale Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions